Banana Bread Muffins Recipe
There’s nothing quite like the inviting aroma of freshly baked Banana Bread Muffins wafting through the house. These beauties are a go-to treat in my kitchen, striking that glorious balance between soft, cakey centers and perfectly sweet, textured tops. With every bite, you’ll taste the warmth of cinnamon, the comforting sweetness of ripe bananas, and the delightful crunch of a raw sugar finish. If you’re looking to brighten up your mornings or need a treat for sharing, Banana Bread Muffins deliver pure nostalgic joy in every handheld bite!
Ingredients You’ll Need
You won’t believe how simple yet essential these pantry staples are for crafting truly amazing Banana Bread Muffins. Each ingredient is selected to lend a special touch, whether it’s richness, tenderness, or that irresistible golden color.
- All-purpose flour (2½ cups, leveled): The structural backbone, perfectly measured to keep muffins fluffy, not dense.
- Baking powder (1 tablespoon): Gives a lovely rise for that bakery-style domed top.
- Baking soda (½ teaspoon): Works its magic with the bananas and sour cream for ultra-soft texture.
- Kosher salt (½ teaspoon): Balances sweetness and brightens all the flavors.
- Ground cinnamon (½ teaspoon): Adds a cozy, aromatic note that pairs perfectly with banana.
- Mashed ripe bananas (1 cup, about 2 bananas): Use spotty bananas for the sweetest, most flavorful results—this is where real banana flavor shines!
- Unsalted butter (½ cup, melted and cooled): Brings richness and moisture for that classic tender crumb.
- Light brown sugar (1 cup, firmly packed): Sweetens your muffins and adds a touch of caramel flavor and color.
- Large eggs (3, room temperature): Bind everything together and help your muffins bake up tall and golden.
- Sour cream (¾ cup): Guarantees moist, soft muffins with a hint of tang.
- Pure vanilla extract (½ tablespoon): Enhances the sweet, comforting notes in each bite.
- Pure maple syrup (1 tablespoon): Adds subtle complexity and a gorgeous golden hue.
- Raw sugar (2 tablespoons, for topping): Sprinkled on top for that beautiful, crunchy bakery finish—skip granulated if you can.
How to Make Banana Bread Muffins
Step 1: Prep Your Tools and Oven
Before you dive in, set the stage for muffin success by preheating your oven to 425ºF. Grab a standard muffin tin and spritz it with PAM or your go-to cooking spray, making sure each cup is evenly coated. This not only helps the Banana Bread Muffins release easily, but it also gives the sides just a hint of that classic muffin crust.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon. Mixing the dry ingredients thoroughly now ensures your muffins will have a consistent texture and flavor, with no surprise pockets of baking powder. Set this bowl aside—you’ll come back to it soon!
Step 3: Mash the Bananas
Grab your ripest, spot-speckled bananas and mash them in a large bowl with a potato masher or sturdy fork. Keep going until the mixture is lusciously smooth with just a few tiny lumps for texture. Using truly ripe bananas is key to both the flavor and moistness of these Banana Bread Muffins.
Step 4: Mix Wet Ingredients
To your mashed bananas, add the melted butter, packed brown sugar, eggs, sour cream, vanilla, and maple syrup. Stir everything together until you have a silky, cohesive batter. This medley is where all those sweet, rich, and aromatic notes come together and start to work their charm.
Step 5: Bring the Batter Together
Pour the dry ingredients into the wet banana mixture. Gently stir, folding just until no streaks of flour remain. Take care not to overmix; a few small lumps are perfectly fine and actually help keep your Banana Bread Muffins tender!
Step 6: Fill and Sprinkle
Divide the batter among the muffin cups, filling each one almost to the top for those lofty muffin tops everyone loves. Before they head into the oven, give each muffin a generous sprinkle of raw sugar. This touch adds a beautiful, crunchy finish and visual appeal.
Step 7: Bake to Perfection
Pop the filled muffin tin into the hot oven and bake for 5 minutes at 425ºF. This quick burst of heat will give your muffins those lovely domed tops. Without opening the oven, lower the temperature to 375ºF and bake for another 13-15 minutes. You’ll know they’re done when the tops are a gorgeous golden brown and spring back lightly when touched.
Step 8: Cool Before Serving
Carefully remove the muffins from the oven and transfer them to a cooling rack. Give them at least 20 minutes to cool—this helps set their crumb and makes them easier to handle. Plus, those sweet, fragrant tops will be gloriously crisp!
How to Serve Banana Bread Muffins
Garnishes
For a show-stopping finish, consider dusting your Banana Bread Muffins with a pinch of powdered sugar or a drizzle of warm maple syrup just before serving. Fresh banana slices or a scattering of toasted walnuts can also add delightful flavor and a bit of drama on the breakfast table.
Side Dishes
These muffins are absolutely heavenly with a pat of salted butter and a mug of rich coffee. For brunch, serve them alongside Greek yogurt and fresh berries. Their sweet banana notes also pair nicely with crisp bacon or a fluffy vegetable omelet.
Creative Ways to Present
Hosting guests or looking for some kid-friendly fun? Try arranging Banana Bread Muffins on a tiered cake stand or wrapping them individually in parchment paper tied with twine. For parties, mini-muffin versions create a perfect little bite and look so charming lined up on a sharing platter!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Bread Muffins fresh by storing them in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, pop them in the fridge to prevent excess moisture buildup while maintaining their tender texture.
Freezing
Banana Bread Muffins freeze beautifully! Let them cool completely, then wrap each one in plastic wrap or foil and tuck into a freezer-safe bag. They’ll keep for up to 3 months—just grab one for a quick snack or breakfast treat whenever a craving strikes.
Reheating
To enjoy that fresh-baked warmth, reheat a muffin in the microwave for 15-20 seconds or in a 300ºF oven for about 8 minutes. If you’re reheating from frozen, give them a few extra minutes in the oven so they’re piping hot and ready to devour.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just thaw them fully and drain any excess liquid before mashing. Frozen bananas are often even sweeter, making your Banana Bread Muffins extra flavorful.
Can I substitute the sour cream?
Yes, Greek yogurt works well in place of sour cream and will still give your Banana Bread Muffins that tangy, moist crumb. You can use full-fat or low-fat—both are delicious!
Do I have to use raw sugar for the topping?
Raw sugar creates that truly irresistible, crackly top on your muffins. If you can’t find it, coarse turbinado or demerara sugar makes a great swap. Regular granulated sugar won’t offer the same texture, but can work in a pinch.
Can I add nuts or chocolate chips?
Of course! Gently stir in up to 1 cup of chopped walnuts, pecans, or your favorite chocolate chips once the batter is mixed. This adds both flavor and texture to the Banana Bread Muffins.
How do I keep my muffins from getting dry?
Be careful not to overbake—check the muffins at the earlier end of the suggested baking time. Also, measure your flour by spooning it into the cup and leveling off the top for the perfect, moist crumb every time.
Final Thoughts
Nothing brings comfort and smiles quite like homemade Banana Bread Muffins, and this recipe is sure to become a new staple in your kitchen. Gather your ingredients and treat yourself (and maybe your loved ones) to a batch—you’ll taste the love in every bite!
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Banana Bread Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Banana Bread Muffins are moist, tender, and bursting with sweet banana flavor. Perfect for breakfast or a snack on the go, these muffins are easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour (leveled)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup unsalted butter (melted and cooled)
- 1 cup light brown sugar (firmly packed)
- 3 large eggs (room temperature)
- ¾ cup sour cream
- ½ tablespoon pure vanilla extract
- 1 tablespoon pure maple syrup
Topping:
- 2 tablespoons raw sugar (or bakers sugar for topping (not granulated sugar))
Instructions
- Prep your tools. Preheat your oven to 425ºF. Spray a muffin tin with PAM or cooking spray. Set aside.
- Combine dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix and set aside.
- Mash the banana. In a large bowl, mash the banana with a potato masher or fork until there are no large chunks left.
- Combine wet ingredients. To the bowl with the mashed banana, add the butter, brown sugar, eggs, sour cream, vanilla, and maple syrup. Mix well.
- Add dry ingredients. Pour the dry ingredients into the wet ingredients and mix until there are no dry bits of batter left.
- Prep for baking. Add the batter to the prepared tin. Fill each muffin tin almost to the top. Sprinkle a bit of raw sugar on top of the wet batter.
- Bake. Transfer the muffin pan to the oven and bake for 5 minutes at 425ºF. Starting at this higher temperature will help the muffins get a nice dome on top. Then, reduce the temperature to 375ºF and continue baking for 13-15 minutes, until the muffins are light golden brown and the tops spring back when pressed with your finger gently.
- Cool. Remove the pan from the oven, transfer the muffins to a cooling rack, and allow to cool for at least 20 minutes before serving.
Notes
- For added texture, you can fold in chopped nuts or chocolate chips into the batter.
- These muffins freeze well, so you can make a batch ahead of time for quick breakfasts or snacks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Banana Bread Muffins, Banana Muffins, Breakfast, Snack, Easy Recipe
